Larded Fillet of Beef

Ingredients

• a nice fillet of beef, about six or seven pounds
• a little flour
• pepper to taste
• plenty of salt
• a well buttered paper

Method

1. 1

   Get a nice fillet of beef, about six or seven pounds; tie it neatly, then lard it with thin slices of bacon, one strip to about every two inches of meat.

2. 2

   Rub it over with a little flour; pepper it well and use plenty of salt; cover with a well buttered paper and bake.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 138. The excerpt below is the record exactly as published.

Larded Fillet of Beef. Hunch of Mutton and Red Currant Jejly. Pressed Corned Mutton. Pound of BiBef . Pressed Tongue. Ham. Cold Eoast Chickens. Gelatine of Turkey. Eoast Goose. Eoast Wild Duck. Pootato Salad. French Salads. Cucumber Salads. Beetroot and Tomatoes. Almond Pudding. Apple Whip. Surprise Pudding. Apricot Jelly. Coffee Jelly. Tipsey Cake. Granadilla Cream. Lemon Cream. Apple Snow. Angels Food. Assorted Pastry. Olives. Cheese Darlings. Almonds. Preserves, etc. RECIPES FOR SPECIAL MENUS. (Eecipes for Savouries, &c., found in other parts of the book). 865— CONSOMME A lA BEENOISE, Mode. — Clear soup (Eecipe No. 2) and custard made with the yolks of four eggs and the whites of two well beaten, pepper and salt to taste ; butter a flat plate ; pour on the mixture and steam for fifteen minutes ; when cold cut into very thin diamond- shaped pieces and serve with the soup. 866— FILLETS OF BAEEAMUNDI A LA MOULIA EOUGE, Mode. — Cut the fish into pieces of about three inche.^ square ; pepper and salt them and dry on a clean clotL Boll each piece neatly, dip into milk and then into bread crumbs ; pack them tightly in a pie- dish ; pour in aboul half a pint of milk ; add some more pepper and salt, and put a piece of butter about the size of a nut on each piece of fish, and bake a nice brown. Slice some beetroot and soak in some white sauce highly seasoned and serve with the fish. 867— SWEETBEEADS A LA CHASSEUE. Mode. — Get, if possible, calf's throat sweetbreads put them into a basin of warm water with a little salt , allow them to soak about an hour, changing the water four times ; then cut them into pieces of about two inches square ; pepper and salt them ; roll in a little flour ; dip into egg well beaten, then into breadcrumbs, and fry a .nice golden brown in a pan nearly full of boiling dripping. Serve each piece of sweetbread on French beans nicely cooked, and a slice of lemon. Eecipes for Special Menus. 868— LARDED FILLET OF BEEF. Mode. — Get a nice fillet of beef, about six or seven pounds ; tie it neatly, then lard it with thin slices of bacon, one strip to about every two inches of meat. Rub it over with a little fiour ; pepper it well and use plenty of salt ; cover with a well buttered paper

Cook this with the app: pantry check, scaling, and the assistant.